haha they are powerful little flowers.. usually you would only use them in a larger pot, and only a single bud or two tops. in an small yixing.. you could try breaking them down into hald buds or something of that nature.. another option would be to hold them in a strainer, and pour the brewed pu er through the flowers, only giving them an instant to brew into the flavour.. might be just the right touch to set the balance!

you could also try some wolfberry. (the little red rasin looking things that generally accompany chrysanthemum and rock sugar in a chinese tea pot)..